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Tips for smoking andouille on an electric smoker?
Posted on 9/6/18 at 11:59 am
Posted on 9/6/18 at 11:59 am
Had a local butcher shop make me up a batch of andouille to try out this weekend. The tentative plan is to smoke at 180 for about five hours or until temp using pecan chips. I have heard of sprinkling brown sugar on your chips for a sweeter smoke and to give the sausage a darker color. Anyone tried this? Also should I actually smoke for the entire cook time. I have also heard of putting in a water bath after cooking then hanging to dry and firm up. Any tips would be greatly appreciated.
3
Posted on 9/6/18 at 12:17 pm to mouton
quote:
I have heard of sprinkling brown sugar on your chips for a sweeter smoke and to give the sausage a darker color. Anyone tried this?
Sugar would burn in contact with flame and any flavors imparted would be acrid.
Posted on 9/6/18 at 12:31 pm to mouton
Make sure it’s dry when you put it in the smoker. Once dry, smoke with pecan/hickory at low temps until the color is right. Be careful with too much smoke.
Is it cured?
Is it cured?
Posted on 9/6/18 at 12:41 pm to pdubya76
Yes I made sure they added cure. I read one recipe that started at 120 and raised the temp 20 degrees each hour then finished in a 165 degree hot water bath for 45 minutes before drying. How many hours of the cook time would you recommend actually smoking?
Posted on 9/6/18 at 2:21 pm to mouton
A couple hours if hot smoking. I think that 152 is the target temp. Cool immediately in cold water once you pull it.
Posted on 9/6/18 at 2:58 pm to pdubya76
So only smoked for maybe half of the cook time?
Posted on 9/6/18 at 3:09 pm to pdubya76
quote:
I think that 152 is the target temp. Cool immediately in cold water once you pull it.
This is correct. You can smoke it as long as you like. I normally smoke my sausage pretty much the whole time it's in the smoker. After cooling in cold water hang to dry and bloom...I normally let it hang overnight.
Posted on 9/6/18 at 3:14 pm to unclejhim
Does it make much difference if you hang it or just put it on the racks? What temp do you smoke it at?
Posted on 9/6/18 at 3:39 pm to mouton
You don’t want the smoke to overpower it. Also, you don’t want a billowing white smoke. A thin blue smoke is ideal .
If you do it on the smoker racks make sure they are clean. Otherwise you’ll have sausage covered in the grease from previous smokes.
If you do it on the smoker racks make sure they are clean. Otherwise you’ll have sausage covered in the grease from previous smokes.
Posted on 9/6/18 at 3:51 pm to unclejhim
What do you mean by bloom?
Posted on 9/6/18 at 4:08 pm to mouton
Good advice on here, you want to smoke at a low temp 140-160, and higher and the fat may start rendering.
Posted on 9/6/18 at 4:15 pm to pdubya76
quote:
Also, you don’t want a billowing white smoke. A thin blue smoke is ideal .
What is the best way to achieve this!
Posted on 9/6/18 at 4:23 pm to mouton
Blooming is basically let the sausage rest after it's smoked and cured. It will help with the color of the casings and some say the meat as well. Hanging is preferred but setting it on the racks should work.
Posted on 9/6/18 at 4:36 pm to mouton
You need to visit the "smokingmeatforum. website. It's a great source for interactive information regarding all aspects of smoking meat, great way to start the learning process.
With an electric smoker I don't think this will be a concern if you are using wood chips DO NOT soak them. Again go the website and search AMNPS. Also a heavier smoke on Andouille shouldn't hurt anything. I do a heavy smoke on summer sausage and it comes out just fine.,
quote:
What is the best way to achieve this
With an electric smoker I don't think this will be a concern if you are using wood chips DO NOT soak them. Again go the website and search AMNPS. Also a heavier smoke on Andouille shouldn't hurt anything. I do a heavy smoke on summer sausage and it comes out just fine.,
Posted on 9/6/18 at 4:40 pm to unclejhim
I've always been told to soak my chips. What is the reason not to?
Posted on 9/6/18 at 5:38 pm to mouton
IMO soaking chips doesn’t do much of anything. The water doesn’t penetrate far enough in a short period to keep the wood from burning.
Posted on 9/7/18 at 7:50 am to pdubya76
Does not soaking change the quality of smoke?
Posted on 9/7/18 at 8:41 am to mouton
quote:
What is the reason not to?
The wood smolders and you don't get the thin clear smoke. If the chips are catching on fire and burning up too fast then wrap them in tin foil, or use larger pieces/chunks.
quote:
Does not soaking change the quality of smoke
Dry wood = better smoke. Its the reason you see BBQ joints stack wood under a roof to dry it out.
This post was edited on 9/7/18 at 8:42 am
Posted on 9/7/18 at 8:50 am to Saskwatch
Thanks. Since getting this smoker I have always soaked my chips and have not been able to achieve a thin blue smoke.
Posted on 9/7/18 at 9:03 am to mouton
take some pics. I'd love to see the progression.
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